Fulling also called Fullingsteg

Ingredients for Fulling also called Fullingsteg

Instructions for Fulling also called Fullingsteg

To prepare the Fulling also called Fullingsteg recipe, please follow these instructions:

Stir the egg yolks a little with sugar, soda, salt and flour mix and stir in with the milk. The egg whites whipped and invert gently in a little margarine is melted on the forehead and. dough bake therein by not too strong heat. When it's good half baked, invert it on a mini trangia and bake finished. It should be approximately 4-5 cm thick.

But the Baker, subordinated to the meat. We are using a nakkefilé, which we FRY in plenty of time before Christmas and freezes, then it is ready to take up and use. The cut in the not too thick slices and Brown on the Pan in lard.

When the two things are ready, prepare the sauce in the Pan, as the meat is browned in. It consists of shrinked fat and light syrup, which is warmed together. It is a little hard to put the volume on, but ca. 1/4 fat and 3/4 syrup.

Tips:
Regional dish at Christmas from Western New York, specifically between Rødhus and Nr. Lyngby, which we eat Christmas morning and nyrtårsmorgen. There are several varitanter of fullingsteg, as it was called, but here is the one we always have been and we continue to eat every Christmas, however, not in the morning: Fulling consists of 3 things: meat pancake and gravy.